Mexican Chicken Stew - cooking recipe

Ingredients

1 Tbsp. olive oil
1 lb. boneless, skinless chicken breast, cut into cubes
1 c. chicken broth
1 (4 oz.) can chopped green chilies
1 1/2 tsp. California Style Blend garlic powder
1 1/2 tsp. ground cumin
1 tsp. oregano leaves
1 tsp. chili powder
1 (15 oz.) can red kidney beans (undrained)
1 (15 oz.) can black beans, drained and rinsed
1 (16 oz.) can whole kernel corn, drained
1/2 c. sliced green onion

Preparation

Heat oil in large skillet over medium-high heat.
Add chicken and cook 4 to 5 minutes, stirring often.
Remove chicken and set aside.
Add remaining ingredients except onion to skillet; mix well.
Bring to a boil; reduce heat to medium and cook 10 minutes. Stir in cooked chicken and onion; simmer 5 to 10 minutes.
If desired, serve with tortilla chips or corn bread.
Makes 6 servings.